Main Course: Mango Barbecued Chicken

on Apr 22, 2005

By clicking submit, I authorize Arcamax and its affiliates to: (1) use, sell, and share my information for marketing purposes, including cross-context behavioral advertising, as described in our Privacy Policy , (2) add to information that I provide with other information like interests inferred from web page views, or data lawfully obtained from data brokers, such as past purchase or location data, or publicly available data, (3) contact me or enable others to contact me by email or other means with offers for different types of goods and services, and (4) retain my information while I am engaging with marketing messages that I receive and for a reasonable amount of time thereafter. I understand I can opt out at any time through an email that I receive, or by clicking here

6 - 8 boneless chicken breasts
1 large ripe mango, peeled, pitted and chopped
3 Tbsp. apple cider vinegar
2 Tbsp. dark brown sugar
1 clove garlic, minced
1/4 cup ketchup

Combine mango, vinegar, sugar, garlic, and ketchup in a food processor and blend until smooth. Brush chicken with sauce and grill over medium high heat until chicken is fully cooked; basting with sauce as chicken cooks.

The Skinny: Use skinless chicken breasts to cut down on the fat.

Country Salad with Herb Vinaigrette

1 head Romaine lettuce, washed and gently torn into bite-sized pieces
2 cucumbers, sliced
1 yellow pepper, sliced
1/2 cup black olives
2 ripe tomatoes, diced
1/2 cup crumbled feta cheese

Vinaigrette

1/2 cup olive oil
1/2 cup red wine vinegar
1 clove garlic, minced
1/2 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. dried tarragon
1/2 tsp. dried chives
Salt and pepper to taste

Combine salad ingredients in a large bowl and toss. Combine vinaigrette ingredients in a cruet and shake well. Just before serving, pour vinaigrette over salad, toss and serve.

The Skinny: Feta cheese is lower in fat than most cheeses. Olives have some fat and calories but supposedly it is the good type of fat.